I think I need to make one more mention of tea and cake with this fabulous cookbook.
The pages are packed with recipes and the photos are so beautiful.
Pistachio and lime cake? Must try.
Earl Grey tea cake..I have tried it and it was excellent!
I found the recipe online and thought you may enjoy it too. It took a bit of time but it was worth it. I made it to celebrate my husband’s patron saint day. In Spain, patron saints are very important, and are recognised as special like a birthday or anniversary. ( My husband’s name is Juan José and the feast of St. Joseph is March 19th). My cake did not turn out as beautiful as the one in the cookbook but it didn’t matter much.
1½ tbsp good-quality loose-leaf Earl Grey tea
200g plain flour
½ tsp bicarbonate of soda
330g caster sugar
3 large eggs
¼ tsp vanilla extract
edible flowers, to decorate
For the Earl Grey icing:
100g icing sugar
Grated zest of ½ lemon
about 1 tbsp strong, cold Earl Grey tea
Preheat the oven to 180ºC/fan 160ºC/gas mark 4.
Grease and line a 900g loaf tin then dust the insides with flour
Use a pestle and mortar to grind the tea leaves to a fine powder
Sift the ground tea, flour and bicarbonate of soda into a bowl and set aside
Beat the butter and sugar using a wooden spoon or electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of the flour with the final egg to help prevent curdling
Fold in one-third of the flour mixture until thoroughly combined
Add half the buttermilk and mix well. Repeat with half the remaining flour, then add the remaining buttermilk and the vanilla extract
Mix well before adding the last of the flour and combining thoroughly
Pour the mixture into the tin and spread out evenly. Bake the cake for 40–50 minutes, until golden brown and springy to the touch. Leave to cool in the tin for 10 minutes then turn out on to a wire rack to cool completely
Once the cake is cool, make the icing. Sift the icing sugar into a bowl and add the lemon zest. Add the cold tea a little at a time, stirring thoroughly until the desired consistency is achieved
Drizzle the icing liberally and evenly over the top of the cake, letting it drip down the sides. Leave the icing to set, then decorate with edible flowers to serve
* I did not use edible flowers! I had a plastic flower instead.
This cookbook is newly published. If you want to learn more, here is some more information I found online.
The secret is out! Discover 120 sensational cake recipes from the founder and members of Britain’s first and only underground cake club.
Secret venues, inspired themes, and fabulous cakes. Across the UK and beyond, thousands of home bakers have been meeting covertly in hidden locations with the same simple mission: bake, eat, and gossip about cake. These are the members of the phenomenally popular Clandestine Cake Club—and now, for the first time, they share their baking secrets. The rules are quite clear: no cupcakes, no muffins, no brownies, pies, or tarts. It’s all about cake! With each event organized around a creative theme, the results are some of the most loved and inventive baked delights you’ll ever eat. The inspiring recipes include Scrumptious Sticky Toffee Cake; Smoked Chili Chocolate Cake; Blood Orange and Rosemary Loaf; Dark’n’Stormy Cake; Rose, Rhubarb & Cardamom Cake; Chai-soaked Vanilla Sponge; a giant Lemon Fondant Fancy; and the unmissable five-tier Rainbow Cake; all presented with stunning photography and sneak-peek snaps from club events. At last, the secret is out and everyone is invited to join the Club. Includes metric measures.
About the Author
Lynn Hill founded the Clandestine Cake Club in 2010 as a follow-up to the successful Secret Tea Room that she was already running in her home. There are now more than 150 affiliated clubs in the UK and elsewhere. Lynn has been profiled in NPR and appeared in Daily Mail, Grazia, the Times, and Woman’s Own. She also writes the popular blog bakelady.wordpress.com.
All this talk about tea and cake is inspiring.
I am off to make a cuppa.